What’s not to love about maple and bacon? Bacon and maple. I’ve always loved bacon, but it hasn’t been until recently that I bought into the whole sweet-salty-bacon-maple craze. And man is it something. The other day I ran across this recipe on Food and Wine: http://www.foodandwine.com/fwx/food/diy-maple-bacon-ice-cream-sandwiches-will-bring-out-your-o-face and I decided that it was such an amazing concept – maple bacon ice cream sandwiches, that I wanted to try my own take on it.
There’s not much to making ice cream, or chocolate chip cookies. But add some maple and some candied bacon into the mix and somehow it’s been kicked up a notch. I took my standard recipe for chocolate chip cookies, added maple extract flavoring and some chopped up candied bacon and the cookies by themselves were devine. Then I made a batch of ice cream, sweetened with maple syrup instead of sugar and sandwiched it in between the cookies and had a little bit of heaven.
The preparation of the deliciousness takes some time – so know in advance if you are going to make this. First you have to have your ice cream maker bowl in the freezer overnight – which mine just happens to reside there all the time in case of an emergency. Then you have to make your candied bacon. Then you have to make your ice cream. Then you have to make your cookies. Then you have to sandwich it all together and eat it.
So this is really three recipes in one. Candied Bacon. Cookies. Ice cream. You’re welcome.
Start by laying your bacon out flat on a aluminum foil lined baking sheet. Sprinkle with pepper.
Sprinkle with brown sugar.
Pour maple syrup over top.
Cover with another layer of aluminum foil and place another cookie sheet on top. Bake at 325 degrees for about 20 minutes. Check bacon and cook for an additional 7-10 minutes until bacon is crisp and completely candied.
Remove from oven and let cool.
Chop into tiny pieces for the remainder of the recipe. If you made an extra slice like I did, enjoy.
Next start your ice cream. In a medium pot, heat your maple syrup.
Add milk and cream. Let warm, but not boil.
In a small bowl, whisk together egg yolks and sugar.
Start by adding a tiny bit of the warm cream to the egg yolks and sugar to bring them up to temperature.
Then add the egg yolks and sugar into the pot of warm maple-cream.
Cook for an additional 7-9 minutes until the custard starts to thicken.
Strain custard and chill for about 2 hours in the refrigerator.
Place into the bowl of an ice cream maker that has been in the freezer overnight.
Process the ice cream in the ice cream maker for about an hour.
Or at least until it is done and looks like soft serve ice cream. At the last possible minute before you are ready to remove from the ice cream maker add 1/2 the chopped candied bacon.
Remove from ice cream maker and place in freezer to harden completely. You could enjoy this as-is if you wanted.
Then you’ll want to make the chocolate chip cookies.
In the bowl of a stand mixer, cream together butter and white and brown sugar.
Add maple extract.
Add flour, baking powder, and salt. Mix to combine completely.
Add remainder of candied bacon and chocolate chips.
Remove from stand mixer.
Drop by teaspoons on a parchment-lined baking sheet.
Bake at 375 degrees for 12 minutes or until done. You can enjoy these plain or…
AND NOW….for the grand finale….sandwich the ice cream between the cookies and ENJOY! I rolled the outside of some in some mini-chocolate chips for garnish. They were amazing!
8 strips of bacon (plus 1 extra for eating)
1/2 teaspoon coarse black pepper
4 Tablespoons brown sugar
1/3 cup maple syrup
On a aluminum foil lined cookie sheet, lay bacon flat. Sprinkle with black pepper and brown sugar. Pour maple syrup over the top. Cover with another sheet of aluminum foil and another cookie sheet. Bake at 300 degrees for 20 minutes. Check bacon and cook for another 7-10 minutes until bacon is crisp and candied.
Maple-bacon ice cream:
2/3 cup maple syrup
1 1/2 cup heavy cream
1 1/2 cup milk
1/3 cup sugar
3 egg yolks
1/2 recipe maple candied bacon, chopped
In a medium pot, heat maple syrup over medium heat. Whisk in milk and cream and heat until warm, not boiling. Meanwhile, in a small bowl, whisk together egg yolks and sugar. Add about 1/2 cup of the warm maple cream to the egg yolks and sugar to bring it up to temperature. When it has been completely incorporated, whisk the warm egg yolks and sugar back into the maple cream and continue to cook over medium heat for about 7-9 minutes until the custard starts to thicken. Strain custard and then chill in refrigerator for about 2 hours. Place into the bowl of an ice cream maker that has been frozen. Process the ice cream in the ice cream maker for about an hour, until the mixture looks like soft serve. Then add the chopped maple candied bacon and incorporate completely. Remove ice cream from ice cream maker and place in the freezer to harden completely.
Maple-bacon chocolate chip cookies:
1 cup butter
1 cup brown sugar
1/2 cup white sugar
1 teaspoon maple extract
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 recipe maple candied bacon, chopped
1 1/2 cups semi-sweet chocolate chips
In the bowl of a stand mixer, cream together butter and sugars. Add eggs and maple extract and mix to combine. Add flour, baking powder and salt and mix thoroughly. Then add maple candied bacon and chocolate chips and mix until combined. Remove from stand mixer and drop by teaspoons onto a baking sheet with parchment paper. Bake at 375 degrees for 12 minutes or until cookies are done. Let cool.
PUT IT ALL TOGETHER:
Remove ice cream from freezer and let soften slightly. Sandwich a scoop of ice cream between two cookies. Roll in mini chocolate chips if desired.